integrating nutrition, fitness, sprituality, conscious living, and a little sass
Ghee, or clarified butter, is a traditional fat that has been used in Indian and Ayurvedic cooking for thousands of years. It is a type of butter that has been simmered down into a pure fat concentrate with the residue (milk proteins) removed. This allows it to last for months, or even years without refrigeration, making it popular throughout history as a way of preserving the delicious taste of butter without the concern of spoilage. Not to mention, the flavor profile in ghee is one like no other.
Benefits: Ghee is lactose free making it a great alternative to butter for those with an intolerance to dairy. More than that, it has been touted for its therapeutic benefits for centuries since it loaded with nutrients such as vitamins A, D, and E, and energy rich medium chain fatty acids. It is also a beneficial source of omega-3 fatty acids, which contribute to heart health and reduced inflammation. Butyric acid and CLA (Conjugated Linoleic Acid) are fatty acid components of ghee with many health benefits. Butyric acid has shown anti-inflammatory benefits as well as immunity support since it is necessary for gut health. CLA is a potent antioxidant with anti-viral properties that is important for brain health and may even contribute to weight loss. Ghee stimulates the production of stomach acid, increases the absorption of other nutrients, and is very supportive for acid reflux, ulcers, and other digestive complaints
How To Use: Ghee is a great oil for cooking at any temperature, but is especially great for high heat cooking or frying since it has a high smoke point of 450°F/230°C. It should be your go-to healthy fat for frying! Plus, it imparts fantastic and deep flavors to anything that it is cooked in. One of my favorite ways to start a meal is by sautéing garlic and butter as a base and then adding in vegetables or meat to add in the perfect flavor profile.
Nutrition Facts: 1 teaspoon
** Best stored in a cool dark space to prevent oxidation. However, this is less likely to happen with a stable fat such as ghee!